Sous Chef at La Bahia Hotel & Spa

Ensemble•Santa Cruz, CA

About The Position

La Bahia Hotel and Spa is seeking a Sous Chef that will assist the Chef de Cuisine with the day-to-day kitchen operations for High Tide, Low Tide, Private Dining, Plunge, and Pearl. This role ensures all food products meet the highest quality, presentation, and sanitation standards while fostering creativity, training, and development among the kitchen team. High Tide will take center stage as La Bahia’s signature destination restaurant, a Pacific Rim-inspired concept. Using its location perched on the Pacific Ocean as its primary inspiration, High Tide will unveil a singular culinary experience marrying artistry and craftsmanship with local ingredients to tell the story of cultural cuisine across the Pacific Low Tide Bar & Grill welcomes guests with a vibrant and convivial atmosphere, offering craft cocktails, live music and contemporary flavors Pearl, the elegant London-inspired champagne bar, will provide an elevated imbibing experience with personalized libations, creative mixologists and a robust catalog of wines, champagnes and spirits Gracing the edge of the oceanfront pool sanctuary, guests will find Plunge, an urban oasis serving up classic cocktails and poolside bites Private Dining The Club at La Bahia Hotel & Spa serving our private Members in the Club House as well as on the Main Beach in front of the hotel This position has a start date of 6/1/2025.

Responsibilities

Assist in leading and supervising kitchen staff ensuring consistent preparation, portion control, and presentation of all dishes.
Help train and mentor kitchen staff, emphasizing culinary techniques, consistency, and professional standards.
Assist in inventory management, ordering, and cost control.
Collaborate with the Executive Chef and Chef de Cuisine in creating special menus, suggest alternatives, and meet specific customer requests in order to meet and exceed their culinary expectations.
Ensure kitchen operations comply with local, state, and federal health and safety standards.
Assist in managing kitchen inventory, ordering, and cost control measures.
Maintain a clean, organized kitchen environment and ensure all sanitation procedures are followed.
Work closely with service staff to ensure seamless guest experiences.
Stay current with culinary trends and incorporate them into the kitchen’s offerings.
Assist in monitoring all outlet kitchen operations, especially during peak business periods, working alongside the other culinary employees and making adjustments where necessary.
Monitor staff punctuality, uniforms, and hygiene compliance.
To carry out any other reasonable duties and responsibilities as assigned.